Tuesday, December 02, 2008

Cinnamon Rolls

I baked these cinnamon rolls on Thanksgiving morning. I mix the dough the night before and bake it in the morning. What can be better when your family wakes up in the morning to the freshly smell of bake cinnamon rolls. I prefer the homemade kind than the one we get from the deli’s as I found it’s loaded with sugar and frosting. Baking this myself I get control the amount of sugar and butter that goes in it.

Ingredients for dough:1 cup of warm milk (slightly warm to the touch)1 packet of dry yeast (7 grm)2 large eggs4 1/2 cups unbleached flour ( I used 4 cups first and then gradually add half more cup to the dough)1/3 cup sugar3 tbsp of butter – cut to small pieces1 teaspoon salt

1. Fit the mixer with the dough hook attachment and put all the dough ingredients except the butter into the mixer bowl and work it on medium speed until it comes together and forms a nice ball of dough. Continue to mix for 10 minutes on medium speed.2. Slowly add in the cut butter and continue to mix until dough comes together again.3. Remove the dough from the mixing bowl and place it in buttered bowl and cover it with plastic wrap and let it rest and raise at room temperature until double it size.4. Roll it out to about 1/3” thickness, brush with softened butter and sprinkle it with cinnamon, brown sugar, raisins and pecans.5. With your palm lightly press the filling ingredients into dough and then roll them up. Secure the roll by pinching both ends of the roll. Cut the rolls into 1” pieces and line them with paper cups and place it on a baking sheet.6. Place them in a warm spot and let them rise for an hour or until they are doubled in size. Bake them at 350°F for about 15 – 20 minutes or until they are golden7. Remove them from the oven and let them cool for as long as you can resist them before digging into it.

Note : I used 4 cups of flour first and then gradually add in more until the dough comes together. This is a pretty sticky dough so you might need a bit more of 4 ½ cups of flour or less.

You mentioned that the dough was prepared one night before. Did u put the dough in a air-tight container or etc, & stored in fridge? The yeast was raising,how did u prevent from over-raising during a whole night?

Limpepsi, its winter here so the temperature inside the house is around 60 degree and I just let the dough sit on the counter. You can always put it in the fridge. I just cover the kitchenaid mixing bowl with a clear plastic and it never over-rising over the bowl.

These look simply divine - thank you for sharing! I love that you can cut down on the sugar, excellent! And have to say I love the checkered papers they're in, I've never seen them before. Blessings & Happy New Year!RH

Hi, i love to read your blog. Actually, i am still very new in baking, just bought my oven and wish to bake something based on your recipes post here. However, i do not know how to preheat the oven or what it meant by preheat the oven. Wonder if you or anyone who is expert with baking can help me....

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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